Reviewed: Nov. 7, 2011

I couldn't stop eating this! The only changes I made were using a can of chili beans (not rinsed), used fresh pico de gallo instead of the tomatoes and a whole can of canned corn (I don't like frozen) and it turned out AMAZING. I love cilantro so added much more and served with a dollop of sour cream and added some hot sauce. Would definitely make this again.

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Reviewer:

JILLYBEAN94

Reviewed: Nov. 2, 2011

I thought it was really good, my boyfriend, Mom and grandmother enjoyed it too. I used 2 cans of pinto beans instead of 1 and used the red enchilida sauce. I put some cheese on top when I was ready to eat it was really good!

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Reviewer:

morgangary

Cooking Level: Intermediate

Reviewed: Oct. 31, 2011

So good! I added black beans and throw in the tortillas right before serving. Will definitely make again.

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Reviewer:

StacyB1012

Reviewed: Oct. 31, 2011

This was pretty good. I sauteed chopped onion and green pepper with garlic and salt and pepper in vegetable oil. Then added all of the other ingredients. I used chicken stock instead of water, and beef bouillon instead of vegetable bouillon. I did not add the cumin or cilantro just because I don't like those flavors. I had a can of mexican chili beans and corn. Then I chopped up a zucchini that I had. I did not add chicken. Served with shredded cheese on top. I love soup recipes that have a great base and are very easy to adapt to whatever ingredients you have on hand, and this is one of those. I will be making this again.

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Ventura, California, USA

Living In: Miami, Florida, USA

Reviewed: Oct. 27, 2011

AMAZING! quick and easy and not to mention healthy and filling! i added 1 16 oz can of black beans as well and instead of 1/2 can of diced tomatoes i added 3 fresh diced ones a a 6 oz can of tomato paste. of course topped it off with some shredded cheddar and sour cream. yummmm!! highly recommended

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Reviewer:

Boothc

Home Town: Seattle, Washington, USA

Reviewed: Oct. 25, 2011

i make a lot of quick soups and i really love the enchilada sauce for the base for the recipe, but that is the best part. i doubled up on most of the seasonings and used real chicken, but there just wasn't enough to the soup. i may reuse the recipe as a base in the future, but add much more stuff to it to achieve the texture and flavor i like.

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Reviewer:

SHELLISEASHELLS

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Oct. 19, 2011

Reminded me of a mediocre bowl of runny chili.

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Reviewer:

Divine

Reviewed: Oct. 18, 2011

This was super easy and yummy. The reviews that said the soup tastes better the next day are completely right. Good the 1st day and great the next day. I did add a dash of cinnamon, a little extra garlic, cumin, and chili powder. I will for sure make this again!

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Reviewer:

abbyladieu3

Reviewed: Oct. 11, 2011

Super yummy, easy peasy and healthy. 5 stars from me. Added a can of refried beans to thicken it and some rice too. Topped with cheese and avocado. De-lish.

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